Shashlik (Russian Kebabs)

🧂 Ingredients

• 1 kg Lamb shoulder or pork shoulder(Cut into 1.5-inch cubes. Ensure a good balance of meat and fat for tenderness and flavor.)
• 3 large Yellow onions(1 large for marinade, 1 large for threading onto skewers, 1 large for serving.)
• 60 ml White vinegar(Or apple cider vinegar. This helps tenderize the meat.)
• 4 Bay leaves(Whole bay leaves.)
• 1 tbsp Black peppercorns(Whole peppercorns are preferred for a more robust flavor. Can substitute with 1 tsp coarsely ground black pepper.)
• 1 tsp Salt(Or to taste.)
• 120 ml Water(Optional, to adjust marinade consistency.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: Thinly slice one large onion into rings. In a large non-reactive bowl, combine the meat cubes, onion rings, vinegar, bay leaves, and whole black peppercorns. Add salt. If the marinade seems too thick, you can add a splash of water (up to 120ml) to help coat the meat evenly. Massage the marinade into the meat, ensuring all pieces are well-coated. Cover the bowl tightly with plastic wrap.

   ⏱️ 15 minutes
2. 2

   Marinate the meat: Refrigerate the covered bowl for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor and tenderness. The longer it marinates, the more tender and flavorful the meat will become.

   ⏱️ 4-24 hours
3. 3

   Prepare for grilling: Remove the meat from the refrigerator about 30 minutes before grilling to allow it to come closer to room temperature. Discard the marinade liquid, bay leaves, and peppercorns. Slice the second large onion into thick rings (about 1/2 inch).

   ⏱️ 15 minutes
4. 4

   Thread the skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated meat cubes onto the skewers, alternating with the thick onion rings. Do not pack the meat too tightly; leave a small space between pieces to ensure even cooking. Aim for about 4-5 pieces of meat per skewer.

   ⏱️ 15 minutes
5. 5

   Prepare the grill: Prepare your charcoal grill for direct, medium-high heat. The coals should be covered in gray ash and glowing red. Aim for a grill temperature of approximately 200-230°C (400-450°F). If using a gas grill, preheat to medium-high heat.

   ⏱️ 15-20 minutes
6. 6

   Grill the shashlik: Place the skewers on the hot grill grates. Grill for approximately 12-15 minutes, turning the skewers every 3-4 minutes, until the meat is cooked through and nicely charred on all sides. The internal temperature of the meat should reach 63°C (145°F) for medium-rare, or higher for more well-done meat. Watch for flare-ups and move skewers if necessary.

   ⏱️ 12-15 minutes
7. 7

   Rest and serve: Once cooked, remove the shashlik from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Thinly slice the remaining large onion and serve alongside the shashlik with fresh bread. Grilled vegetables can also be added to the skewers or grilled separately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to tender shashlik is a good marinade. The combination of acid (vinegar) and onion breaks down the meat fibers.
• ✓Don't overcrowd the skewers; this ensures even cooking and good charring.
• ✓Grilling over charcoal imparts the most authentic smoky flavor, which is essential for traditional shashlik.
• ✓Allowing the meat to rest after grilling is crucial for juicy results.

🔄 Variations

• Use beef (like sirloin or tenderloin) or chicken thighs for different flavor profiles.
• Add chunks of bell peppers, tomatoes, or zucchini to the skewers for a vegetable shashlik.

🥗 Nutrition

Per serving